Average: 5 (1 vote)


200g lotus stems (available in jars from Asian grocers), sliced or shredded

40g celery, shredded

1 cucumber, peeled, deseeded, shredded

White radish, peeled, shredded

200 tiny cooked prawns, shells on

200g cooked pork belly, sliced



1/2 cup white vinegar

1 cup sugar

3/4 cup fish sauce

Sliced red chilli
Fried shallots
Prawn crackers

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine all the salad ingredients in a large bowl.

To make the dressing, combine all the ingredients in a small bowl or jug. Add to the salad and toss to coat. Garnish with sliced red chilli, fried shallots, peanuts and coriander.

Serve with prawn crackers.

Tip: Taste to check the balance of sweet, sour and salty. Add more of each ingredient accordingly.